Slow Cooker “Baked” Potatoes

Such an great to make "baked" potatoes! Throw them in in the morning and come home to ready to eat potatoes after work.

Course: Side Dish
Cuisine: American
Keyword: Slow Cooker Potatoes
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 4 - 6 servings
Author: Jaclyn

Ingredients

  • 4 - 6 medium russet potatoes (nothing over 10 oz each)
  • 4 - 6 tsp olive oil
  • Freshly ground sea salt and pepper
  • 1/2 cup water

Instructions

  1. Scrub and rinse potatoes then dry. Lay each potato on a square of aluminum foil (large enough to fully cover), drizzle 1 tsp olive oil over each potato and rub around potato to evenly coat. 
  2. Sprinkle with sea salt and pepper (I used a slightly heaping 1/8 tsp salt and about 1/16 tsp pepper per each). Wrap foil around each potato.
  3. Pour 1/2 cup water into a 6 or 7 quart slow cooker then transfer potatoes to slow cooker. 
  4. Cover with lid and cook on high heat 4 - 5 hours or low heat 7 - 9 hours, until potatoes are tender (smaller potatoes will cook faster than the larger). Serve warm with desired toppings.

Recipe Notes

Method adapted from Cook's Illustrated (they used vegetable oil cooking spray in place of olive oil which would also work fine).

Topping Ideas

  • Broccoli Cheese Sauce
  • Chili
  • Butter (regular, garlic butter or herb butter)
  • Shredded cheddar
  • Crumbled cooked bacon
  • Sour cream
  • Green onions or chives
  • Chimichurri sauce (may seem strange but I love them together)